Carrot Coconut Vichyssoise

Recipe by chia2160
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups chicken stock or 4 cups vegetable stock
  • 2
    potatoes, peeled and diced (Idaho or russet)
  • 16
    ounces baby carrots or 2 cups sliced carrots
  • 1
    leek, sliced, white and pale green parts only
  • 1
    shallot, diced
  • 23
  • 12
    cup soymilk or 1/2 cup light cream
  • Balsamic Garnish
  • 14
    cup balsamic vinegar
  • 1
    tablespoon dark molasses
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DIRECTIONS

  • Prepare the soup: Place the stock, potatoes, carrots, leek and shallot into a medium soup pot. Bring to a boil, reduce heat and simmer for 30 minutes, until vegetables are very tender.
  • Season with white pepper. Simmer for 5 minutes longer. Add in the coconut milk. Remove from heat. Transfer to a blender and purée until smooth. You can also use an immersion blender right in the pot and purée for a full 3 minutes. Stir in the soymilk or light cream.
  • Place the soup in the refrigerator and cool for at least 5 hours.
  • Prepare the garnish: Place the balsamic vinegar and molasses into a small pot. Bring to a boil, reduce heat and simmer on low for 6 to 8 minutes, until reduced by half. Place in refrigerator, it will get thicker as it cools.
  • To serve, ladle the soup into bowls. With the tip of a spoon, or a squirt bottle, add a swirl of the balsamic to each bowl.
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